Chunky Seafood Chowder Recipe

Chunky and flavorful, this seafood chowder is filled with veggies, crabsticks, and clams. It's a comforting dish that you'll want to have over and over again.

Prep Time

15 mins

Cooking Time

25 mins

Ready In

40 mins

Yield

6

Cuisine

Others

Cooking Method

Simmer

Chunky Seafood Chowder Ingredients

1 kilo clams, cleaned

1 1/2 cup water

1/4 cup crabstick (kani), cut and shredded

1 tablespoon cooking oil

3 tablespoons unsalted butter

3 tablespoons white onion, chopped

1 tablespoon chopped garlic

1 cup carrot, diced

1 cup potato, diced

1/4 cup celery, diced

1/4 cup green bell pepper, diced

1/2 cup cream-style corn

1/2 cup whole corn kernels

4 tablespoons all-purpose flour

1 liter clam broth

1 cup fresh milk

1/4 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon ground white pepper

1/2 cup all-purpose cream

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How to make Chunky Seafood Chowder

Place clams in a pot and add water. Bring to a boil then lower heat to simmer for 20 minutes. Set aside the flesh and set aside the clam broth.

Heat up oil and butter in a pot. Saute onion and garlic. Add carrots, potatoes, celery, and bell pepper. Let it cook for 5 minutes, continuously mixing the vegetables. Add the corn and flour. Mix well.

Add in the clam broth, milk and thyme. Bring to a boil then lower heat to simmer for 20 minutes, stirring once in a while to prevent the vegetables from sticking to the bottom of the pot. Season the soup with salt and pepper. Remove from heat and mix in the cream. Serve hot.